Yield: 5-6 servings
2-3 tbsp Unsalted butter, to butter dish
8 La Madeleine Chocolate Croissants, preferably 1-2 days old
3 cups Whole Milk
¾ cup Granulated Sugar
½ tsp Salt
1 Orange, zested & save juice for sauce
Orange Liqueur Sauce:
10 tbsp Unsalted Butter, room temperature
3 tbsp Granulated Sugar
Pinch of Salt
¼ cup Grand Marnier Orange Liqueur
Powdered Sugar for finishing
Slice croissants in quarters vertically and layer in a buttered 4-6 qt casserole dish.
In a large mixing bowl, whisk together the milk, sugar, eggs, salt & orange zest until sugar is dissolved.
Pour the mixture into the casserole dish over the croissants, cover, and refrigerate for at least 1 hour or overnight.
Preheat oven to 325°F. Place the casserole dish in the oven & bake for 30-45 minutes. The middle will rise while in the oven and fall after baking.
Prepare the sauce: In a saucepan, combine the sugar, salt, orange juice, and orange liqueur. Heat to reduce into a syrup. Remove from heat and mix in room temperature butter. Keep ambient or warm before serving – do not boil prepared sauce or it will separate.
Finish Bread Pudding with a dusting of powdered sugar & serve with warm sauce.